This salad is based on a traditional celeriac remoulade with kohlrabi, capers and mayonnaise, but we decided to lighten it up a bit. It’s more like a coleslaw now and is fantastic to eat with barbecued meat.

Ingredients

Quantity

Ingredient

3

large fennel bulbs, finely sliced on a mandoline

2

pears, each cut into 8 wedges

1

kohlrabi, peeled and cut into matchsticks

2

red witlof, trimmed and leaves cut in half lengthways

5

radishes, finely sliced on a mandoline

1 bunch

basil, leaves picked

1 bunch

watercress sprigs

Crème fraîche dressing

Quantity

Ingredient

200g

creme fraiche

1

garlic clove, crushed

1 tablespoon

dijon mustard

pinch

sugar

2

lemons, juice and finely-grated zest

150ml

extra-virgin olive oil

Method

To make the dressing, place all of the ingredients in a small bowl and whisk to combine.

Combine the fennel, pears and kohlrabi with the dressing, then add the remaining ingredients, season to taste and toss lightly.